NOTE: Verbally reviewed handling orders with allergies, employee health policy & handwashing procedures/ policy. Overall facility is neat and organized. Facility keeps some logs on thermometer calibration, food temperatures, dish machine temperatures, and cold holding unit temperatures. Reminder to be careful with non food handler staff coming thru the kitchen to access go to the small employee breakroom – there really should be a separate access to this breakroom. Bug Off does pest control. Discussed the regulation changes from 2021 for there to be a written vomiting and diarrheal clean up procedures (previously left VDH / VDACS Guidance for clean-up June 2021 guidance – housekeeping addresses clean up) and you already should have a clean up kit (facility has kit); also starting summer 2021 you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request ( facility has QR code poster & it is posted) – you can post this near your food permit which also must be visible to the public / your customers or residents ( posted near entrance).
Food Temperatures
Description
Temperature
State of Food
chili
194 °F
Reheating
shredded cheese
40 °F
Cold Holding
pork sausage
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Ecolab ES-2000 dish machine - rinse
high temp
162
heat
182 °F
3-vat sink
chemial
300
Oasis 146 Multi Quat
Quat
No records found
Equipment Temperatures
Description
Temperature
tall 2-dr freezer
-4 °F
chest freezer
12 °F
small dessert chest freezer
4 °F
tall 2-dr cooler
38 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.